'Yummy, Yummy,
Yummy, I've Got Love In My Tummy!'
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Bluebanna Cake
From Deborah Forrest of Fredericksburg
Ingredients:
 | 1 cup butter, softened |
| 1 1/2 cups sugar |
| 5 eggs |
| 1 t vanilla |
| 3 cups flour |
| 1/2 t salt |
| 1 t baking powder |
| 1 pint blueberries, or 1 can, drained and rinsed |
| 2-3 bananas, well ripened |
Directions: Preheat oven to 325 degrees. Cream butter
and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla and
bananas. Sift dry ingredients together. Reserve 1 cup flour mixture for
the blueberries. Add remaining flour to batter. Dredge berries in reserved
flour and gently add too batter. Spoon into greased (butter) and sugared
tube pan. Bake for 1 hour. Note: You can freeze bananas, in skin, in a
freezer bag just for this recipe.
Pineapple Pecan Cake
From Beth Moreland of Waldorf, MD
Ingredients:
| 2 cups granulated sugar |
| 2 cups flour, all-purpose |
| 2 t baking soda |
| 2 eggs |
| 1 can (20-oz. crushed pineapple, undrained |
| 1 cup chopped pecans |
Directions: Mix dry ingredients with baking soda
first, then add remaining ingredients. Beat well. Stir in 3/4 cup of the
pecans, saving 1/4 cup for decoration, if desired. Pour in ungreased
13" x 9" pan. Bake at 350 degrees for 40 minutes. Cool
completely. Spread icing on cake. Sprinkle remaining 1/4 cup pecans on top
for decoration, if reserved.
Frosting: (This is a nice, creamy frosting.) Beat well:
1/2 cup softened butter, 8-oz. pkg. cream cheese, 1 1/2/ cups 10X sugar
(powdered sugar), 1 teaspoon vanilla.
Cocoa Fudge Cake
From Marsha Howdyshell of Mt. Solon
Ingredients:
| 1 3/4 cup flour |
| 1 t soda |
| 6 T cocoa |
| 1 cup buttermilk |
| 2 eggs |
| 1 1/3 cup sugar |
| 1 t salt |
| 1/2 cup oil or shortening |
| 1 t vanilla |
| 12-oz. pkg. chocolate chips |
Directions: Combine all ingredients in bowl. Beat 4
minutes at medium speed or 300 strokes by hand. Scrape bowl several times.
Pour on ungreased cookie sheet. Sprinkle chocolate chips on top and push
under batter. Sprinkle nuts on top and bake at 350 degrees for 20 to 25
minutes.
Peanut Butter Balls
From Nita Wise of Seneca, SC
Ingredients:
| 4 T butter |
| 2 cups confectioners' sugar |
| 1 cup shredded coconut |
| 1 cup chopped walnuts |
| 2/3 cup peanut butter |
| 1/2 cup maraschino cherries, chopped |
| 2 1/4 cup semi-sweet chocolate chips |
| 1 cup flaked coconut |
Directions: Melt butter or margarine over low heat.
Remove from heat and mix melted butter, confectioners' sugar, coconut,
walnuts, peanut butter and cherries. Form into small balls. Chill
until firm. Melt chocolate chips over low heat. Stick a toothpick into
each ball and dip into chocolate. Roll chocolate-covered peanut butter
balls in coconut to coat. Chill and then serve.
Favorite Chocolate Chip Cookies
From Joann Hensley of McGaheysville
Ingredients:
| 1 cup light brown sugar (packed) |
| 1/2 cup granulated sugar |
| 3/4 cup Land-O-Lakes spread with sweet cream, softened |
| 1/2 cup extra-crunchy peanut butter |
| 2 eggs |
| 2 t vanilla |
| 2 1/2 cups all-purpose flour |
| 1 t baking soda |
| 1/4 t salt |
| 12-oz. pkg. semi-sweet chocolate chips |
Directions: Heat oven to 350 degrees. Beat sugars,
spread and peanut butter in large mixer bowl until light and fluffy. Blend
in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in
chocolate chips. Drop dough by rounded tablespoons, 2 inches apart, onto
ungreased baking sheets. Bake 10 to 12 minutes or until light golden
brown. Cool 2 minutes before removing from baking sheets onto wire rack. Makes
about 4 dozen cookies.
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